• Home
  • Boat Street Pickles Pickled Apricots 9oz

Boat Street Pickles Pickled Apricots 9oz


Chef Renee Erickson of Seattle's Boat Street Caf' will pickle just about anything she can get her hands on. Her compulsion to pickle everything AND the kitchen sink has become a hallmark of her Provencal-style cooking and an eclectic staple in any discerning home-chef's pantry. Tangy, syrup-infused figs, plums and raisins will liven up anything you put next to them'we're more than a little fond of spooning one, two, or all three of these onto a cheese plate.

  • Pickled Figs ' Black Mission figs soaked in a syrup of wine, cane sugar, balsamic vinegar, rosemary and sea salt. Pitch perfect with Bleu d'Auvergne or Selles Sur Cher.

  • Pickled Plums ' Plump, pitted prunes in a syrup of cider vinegar, cane sugar, accented with coriander, mustard seed, arbol chili, orange peel and bay leaf. Serve with roast chicken, duck or a hearty Venison Pate, or serve as desert with fresh Buratta or rich and custard-like Casatica di Bufala.

  • Pickled Golden Raisins ' Sun-ripened raisins, cured in a sweet and tangy syrup of cider vinegar, mustard seed, thyme, arbol chili, and bay leaf. These are amazing mixed in with coucous pilaf or spooned over filet of sole. On a cheese plate, they work best paired with ripe Camembert and fresh, crusty bread.